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Béarnaise sauce - Blender method
Camfam Cookery
No double-boiler here! Easy and delicious Béarnaise using a blender, but there is a little prepping that needs to be done in a skillet. is's easy!
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Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Total Time
10
minutes
mins
Course
Sauces
Cuisine
French
Servings
10
Calories
182
kcal
Equipment
1 Blender
1 Saucier or Saucepan
Ingredients
1x
2x
3x
¼
cup
white wine vinegar
¼
cup
white wine
2
tbsp
shallots
minced
3
tbsp
tarragon
fresh , chopped, divided
1 ¼
tsp
kosher salt
divided
¼
tsp
black pepper
freshly ground
3
egg yolks
extra-large
1
cup
unsalted butter
melted
Instructions
Combine vinegar, white wine, shallots, 1 tablespoon chopped tarragon, 1/4 teaspoon salt, and the black pepper in a small saucier or saucepan.
Bring to a boil and simmer over medium heat for 5 minutes until mixture is reduced to a few tablespoons. Cool slightly.
Put egg yolks into a blender.
Transfer
cooled
mixture with egg yolks and 1 teaspoon salt into a blender. Blend 30 seconds.
With blender on, slowly pour hot butter through opening in lid. Add remaining 2 tablespoons tarragon leaves and blend for only a second.
If the sauce is too thick, add a tablespoon of white wine to thin.
Nutrition
Calories:
182
kcal
Carbohydrates:
7
g
Protein:
7
g
Fat:
15
g
Saturated Fat:
3
g
Polyunsaturated Fat:
4
g
Monounsaturated Fat:
7
g
Cholesterol:
58
mg
Sodium:
300
mg
Potassium:
225
mg
Fiber:
2
g
Sugar:
3
g
Vitamin A:
166
IU
Vitamin C:
1
mg
Calcium:
45
mg
Iron:
1
mg
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